Text 26705, 72 rader
Skriven 2009-07-28 09:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Ho-Jo 926
=================
 ML> Funny thing is that I'd be inclined to do something like
 ML> that, even though I never really cared for the food.
 NB> I might too, just for old times' sake, had I the time, and were
 NB> already in the vicinity... :)

There are a few places I'd go to just for old times' sake,
but they're few and far between. I'd probably go to a Jack
in the Box just because, as I haven't been to one in 41 or
42 years, and they still exist.

 ML> The fried clams were a child's introduction to seafood;
 NB> I remember liking those when I got them.

They're fine; just not really clams.

 ML> the Ho Jo was a second-rate knockoff of the Mighty Mo;
 ML> and nothing else on the menu really stood out. Well,
 ML> maybe the blueberry ice cream.
 NB> I liked the pistachio ice cream, too.  That was my aunt's favorite,
 NB> and she got me liking it too.  :)

The funny thing about pistachio ice cream is that it's
bitter almond ice cream with pistachios in it. I used to
hate it, for reasons unknown to me, but now it's one of
my favorites, one of the few foods that have engendered
a total about-face from me. There are things that have
gone way up or down on the list (Brussels sprouts up,
bananas down, coconut up, zucchini down - yes, there was
once a day when I kind of liked zucchini), but few as
precipitous as pistachio ice cream.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pistachio Ice Cream
 Categories: Desserts, Ice cream
   Servings:  6

  2 1/2 c  Milk
      3    Eggs
      1 c  Sugar
      1 c  Whipping cream, whipped
  1 1/4 c  Pistachio nuts.
      1 tb Pure vanilla extract
      1 tb Pure almond extract

  BLANCH  the nuts by placing in a bowl for one minute and pouring boiling
  water over it (  the nuts should be out of the shells).  Drain and peel.
  BLEND the nuts, the milk, the eggs, and the sugar until you have a green
  smooth liquid.  Pour into a saucepan. COOK over low heat until the custard
  thickens, about 25 minutes or so. Do not boil or it will curdle. COOL. When
  cool, add vanilla and almond extracts.  Stir. FOLD in whipped cream.

  FREEZE in an ice cream maker or in a container or bowl in your freezer. If
  you use the bowl in freezer method, you should pull the bowl out 2 or 3
  times and mix the mixture with a mixer.  The frozen custard on the sides of
  the bowl should be moved into the rest of the mixture. This incorporates
  air and breaks up ice crystals.

  This ice cream takes a LOT of time, particularly considering that you have
  to blanch the nuts.  If you don't mind lots of peel in your ice cream, you
  can pass, but this makes a really unsavory ice cream.

  If you've never had homemade ice cream before, you will be surprised at the
  richer, tastier, smoother, and denser ice cream a homemade version will
  give you.  You will have to soften it before scooping it, as real ice cream
  always requires. Source unknown.

MMMMM

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